Wednesday, February 1, 2012

Chocolate Swirls

These Chocolate Swirls are not as tasty as the Marble Cookies were that I made for the holidays.  They're not bad, they taste fine, but I'm not crazy about the consistency of them.  They seem a little chewier than they ought to be. 



  • 1/2 cup butter, softened

  • 1/2 cup packed brown sugar

  • 1/2 cup white sugar

  • 1 (3 ounce) package cream cheese

  • 1 egg

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup semisweet chocolate chips, melted


    Preheat oven to 350 degrees F (175 degrees C).

    In large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in cream cheese, egg, and vanilla. Combine flour, baking powder, and salt; mix into creamed mixture to form a soft dough. Fold in the melted chocolate until the dough is just marbled. Do not over mix. Drop dough by heaping teaspoons onto ungreased cookie sheets. Cookies should be about 2 inches apart.

    Bake for 10 to 12 minutes in the preheated oven, or until edges are light golden brown. Cool completely before storing.


    I used a mini ice cream scooper (the size about 1 tbls) to scoop the batter onto the cookies sheet.  It's just easier.  I highly recommend investing in one of these; they come in mighty handy.

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